Jemila Shanklish Serving Suggestions
Crumble Jemila Shanklish for a fork. Place a tablespoon or two on your plate and drizzle with extra virgin olive oil. Pinch with pita or naan to pickup and eat. Variations are limitless: add olives, tomato, green onions, Greek yogurt. Commonly eaten for breakfast but great anytime. Makes a fantastic appetizer! Mix crumbled Jemila
[ Get Full Recipe ]Shanklish Pie
1 ball Jemila Shanklish 1 Jemila Lebanese Bread Mix 3/4 cup onion, diced 3 Tbs extra virgin olive oil 2-3 Tbs lemon juice Mix Jemila Lebanese Bread Mix per package instructions. Set aside to rise. While dough is rising prepare the filling by crumbling a whole ball of Jemila Shanklish in a medium mixing bowl.
[ Get Full Recipe ]Shanklish Salad
1 ball of Jemila Shanklish, crumbled 1/3 cup cucumber, diced and seeded 1/3 cup extra virgin olive oil 1/4 cup tomato, diced and seeded 1/4 cup radishes, chopped 2 Tbs onion, diced 2 Tbs lemon juice, at room temperature 5 green olives, sliced Put crumbled shanklish in a shallow serving dish. Top with all the
[ Get Full Recipe ]Baked Eggs Shanklish
2 jumbo eggs 3 tomato slices (1/4″ thick) 1/3 cup kalamata olives, pitted 3 Tbs (heaping) Jemila Shanklish, crumbled Preheat oven to 350°. Grease a small baking dish (5-6 inches). Line bottom of baking dish with tomato slices. Cut the tomato slices further so to cover the bottom of the dish. Add the shanklish, olives
[ Get Full Recipe ]Eggs Shanklish
1 egg 1 Tbs Jemila Shanklish, crumbled FOR SUNNY SIDE UP: break an egg in a hot skillet. Top immediately with the crumbled shanklish. Cover for the last minute of cooking. Eat by pinching bite-sized portions with pita or naan. OTHER STYLES: cook egg as you like and sprinkle shanklish on top as soon as
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Potato Kibbee Patties
Meatless and high in protein! Traditionally served on Good Friday, this flavorful dish is a great addition to your menu on any day. 1 package Jemila Kibbee Mix 1 pound mashed potato*, thick enough to be molded 16 oz can chick peas, drained 1 cup flour 1/2 cup fresh parsley, chopped (optional) Soak
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Traditional Lebanese Bread
1 pkg Jemila Bread Mix 5 oz. warm water (approx. 85-95°) 1 tbsp olive oil Rolling pin Flour for dusting Pizza stone or large oven-safe skillet Preheat oven to 450° with pizza stone or skillet on the rack second from top. Mix Jemila Bread Mix and water until water is fully absorbed and dough
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Lentils & Rice (Imjadara)
The following recipe is simply perfect if you enjoy adding your own creative flair to a superb base dish. Lentils and rice are a staple and with a bit of imagination you can really put some” wow” in this presentation. Traditionally, you can prepare with water. However, you may want to try some different twists on this recipe.
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Traditional Lebanese Stuffed Grape Leaves (VEGETARIAN)
1 pkg Jemila Stuffed Grape Leaves Mix 1 pkg Jemila Grape Vine Leaves 1/2 tsp granulated garlic, or 3 fresh cloves 1/4 cup water 2 1/2 tsp butter Juice from 1 lemon 4-quart pot Heavy dish that fits in pot 15 oz can chick peas 1 cup parsley, chopped 1 medium onion, diced 2 tbs
[ Get Full Recipe ] Traditional Lebanese Stuffed Grape Leaves (MEAT)
Ingredients: 1 pkg Jemila Stuffed Grape Leaves Mix 1 pkg Jemila Grape Vine Leaves 1/2 tsp granulated garlic, or 3 fresh cloves 1/4 cup water 2 1/2 tsp butter Juice from 1 lemon 4-quart pot Heavy dish that fits in pot 1 lb ground beef (or, 1/4 lb lamb, 3/4 lb beef) Instructions: Soften
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